Trendy Magazine Chicago

Quick Pear Streusel Coffee Cake

For the Cake:
unsalted butter, for the baking dish
1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1/2 cup whole milk
4 tablespoons unsalted butter, melted
2 (11/2 cups) ripe pears (I like Bartlett), unpeeled,
cored and chopped

For the Streusel Topping:
1/2 cup sugar
1/4 cup all-purpose flour
3 tablespoons cold unsalted butter, cut up
1 teaspoon ground cinnamon

Heat the oven to 400°F. Butter an 8-inch square baking dish.

To make the cake, combine the flour with the baking powder, sugar, salt, and cinnamon in a
medium bowl. In a separate bowl, beat the egg and then mix in the milk and melted butter.
Pour the wet ingredients into the dry ingredients, add the pears, and mix well. Pour this into
the buttered baking dish.

To make the streusel, mix the sugar, flour, cold butter, and cinnamon in a bowl by pinching
them together with your fingers until well combined. Sprinkle over the top of the batter.

Bake the cake for 30 to 35 minutes, until it is golden and dry on top. Cool in the pan, and then
cut into squares. This cake keeps for up to 4 days, covered, at room temperature.

Yields one 8-inch square cake; serves 8.

Recipe compliments of Gale Gand.